Canal House: Cook Something

Cook.

Cook something.

Cook something for yourself. Cook something for others.

It will satisfy you more than you know. We promise.

From the James Beard award-winning duo behind Canal House, a culinary, design, and photography studio that has produced many celebrated cookbooks, CANAL HOUSE KITCHEN BASICS is a book of essential recipes, the building blocks of all good cooking, to rely on for the rest of your life.

Each chapter focuses on an ingredient or a technique and takes it from the simplest (a boiled egg) to the most ambitious (a towering souffle). Step-by-step photographs accompany techniques and instructions to clarify each cooking lesson, all of which are imbued with Canal House's kitchen common sense and warm personal style.

A sophisticated yet accessible cookbook, this will be the essential book of culinary instruction for beginners, and ideas for already confident cooks.

“"Wonderful... Cook Something is full of recipes to fall-back on, ones you want to make again and again ."-- Epicurious”

"A feast of ideas, recipes, tutorials, advice and gorgeous photography that will make you run to the store and start cooking everything in sight."--NPR's Here and Now
"A go-to for novice and seasoned cooks alike."--Parade
"An ideal manual for modern cooks... How to eat, shop, drink, and live in ways that wring the most satisfaction from the least work. Gobble it up."--Julia Moskin, New York Times
"The masters of understated elegance... [Cook Something] distills their approach down to 300 essential recipes."--Wall Street Journal
"[A] stunningly photographed step-by-step guide that's filled to the brim with twists on the classics."--The Kitchn
"A collection of simple, approachable, and timeless recipes for everything from simple breakfast frittatas to a more ambitious roast prime rib of beef... classic recipes that work, ensuring your success in the kitchen from the start."--Los Angeles Times
"As home cooks, they know you don't want a super complicated set of instructions most nights--you just want a good dinner without too much fuss. This new cookbook will get anyone there, from beginning cooks to jaded vets in need of a little inspiration. It includes 300 basic-but-brilliant recipes that cover every course, including snacks and sweets, so you can find just what you're looking for."--Chowhound
"Based on chapters that teach readers how to master a key ingredient or powerful technique, ranging from braises and sauces to salad dressings and vegetables. You'll find Canal House's classic vinaigrette; there's also oven-braised chicken with gnocchi, all paired with step-by-step photos."--Food & Wine
"Hamilton and Hirsheimer offer an exhaustive beginner's guide to cooking basics in this tasty and beautiful collection... with the expert guidance provided here, first-time cooks will be able to prepare delicious meals with confidence."--Publishers Weekly
"Packed with 300 recipes for salad dressings, sauces, braises, roasts, vegetables, snacks and more to help novice and experienced cooks alike discover for the perfect dish for any occasion."--PureWow
"The creators of the Canal House cooking series bring their decades of wisdom and impeccable, approachable taste to an essential volume."--Christine Muhlke, New York Times Book Review
"Their best book... you will want to give [it] to new marrieds, recent graduates, clueless millennials, divorced men, and you, veteran cook that you are, ought to get a copy for yourself.... In brief, this is the new Joy of Cooking, the one essential book for every home cook."--Head Butler
"With more than 300 dishes in this book, every cook is bound to find a new favorite... a new modern-day kitchen classic."--Forbes
"Wonderful... Cook Something is full of recipes to fall-back on, ones you want to make again and again."--Epicurious
The "patron saint of seasonal home cooking... the book comprises 300 unfussy-yet-extra-special recipes, stories, and tutorials from Hirsheimer & Hamilton's collective century of cooking experience; in it, you'll find how-tos on everything from boiling an egg properly to making fresh pasta and curing salmon--and beyond. The recipes themselves range from classic to unexpected, and along the way teach us a heck of a lot about the many different ways to cook and eat."--Food52
ONE OF THE BEST AND MOST ANTICIPATED COOKBOOKS OF THE YEAR--New York Times, Los Angeles Times, Epicurious, Food52, Food and Wine, Chowhound, The Kitchn, Forbes

Melissa Hamilton is a renowned food stylist and cofounder of Canal House. She previously worked at Saveur, which she joined in 1998, as the test kitchen director, and was its food editor for many years. Hamilton also worked in the kitchens of Martha Stewart Living and Cook's Illustrated, and she was the cofounder and first executive chef of Hamilton's Grill Room in Lambertville, New Jersey. She has developed and tested recipes and styled food for both magazines and cookbooks, including those by acclaimed chefs John Besh, Michael Psilakis, Roberto Santibanez, and David Tanis. She works with Christopher Hirsheimer on Canal House Cooking, for which the two do all of the writing, recipes, photography, design, and production.

Cook. Cook something. Cook something for yourself. Cook something for others. It will satisfy you more than you know. We promise. From the James Beard award-winning duo behind Canal House, a culinary, design, and photography studio that has produced many celebrated cookbooks, CANAL HOUSE KITCHEN BASICS is a book of essential recipes, the building blocks of all good cooking, to rely on for the rest of your life.Each chapter focuses on an ingredient or a technique and takes it from the simplest (a boiled egg) to the most ambitious (a towering souffle). Step-by-step photographs accompany techniques and instructions to clarify each cooking lesson, all of which are imbued with Canal House's kitchen common sense and warm personal style.A sophisticated yet accessible cookbook, this will be the essential book of culinary instruction for beginners, and ideas for already confident cooks.

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